Beijing Beef Stir Fry Meal Prep – Sweet, Savory & Ready to Go
This high-protein Beijing beef stir fry meal prep is easy to make and packed with bold, balanced flavours. Tender meat, crisp veggies, and a sweet-savoury sauce come together for a nutritious meal that reheats perfectly—ideal for busy weeks!
Beijing Beef Stir Fry Meal Prep
Ingredients
Beef
- 800 g Beef Steak Rump or Scotch (Rib-Eye)
- 15 ml Low Sodium Soy Sauce
- 15 g Cornflour Cornstarch
- 4 g Bicarbonate Of Soda
- Ground White Pepper
Beijing Beef Sauce
- 60 ml Low Sodium Soy Sauce
- 80 ml Chicken Stock
- 15 ml Sriracha Sauce
- 20 g Oyster Sauce
- 20 g Hoisin Sauce
- 15 ml Black Vinegar
- 8 g Cornflour Cornstarch
- Ground White Pepper
Veggies & Garnish
- 4 Garlic Cloves Sliced
- 2 Brown (Yellow) Onion Sliced
- 1 Red Bell Pepper Sliced
- Spring Onion (Scallion) Sliced
- Sesame Seeds Garnish
Rice
- 300 g Jasmine Rice
- 550 ml Chicken Stock
- Salt To Taste
Method
- Slice the beef thinly against the grain into strips. Add to a bowl with the soy sauce, cornflour, bicarbonate of soda, and pepper. Mix well and set aside to marinate briefly.
- In a separate bowl, whisk together the Beijing sauce ingredients. Set aside.
- Place a large wok over high heat. Add spray oil and the seasoned beef strips, and fry for 1 minute on each side, or until golden. Work in batches to prevent the meat from steaming. Remove and set aside.
- Place the same wok back over medium-high heat, add a touch more spray oil, and add the onion and bell pepper. Stir-fry for 3 minutes, or until slightly soft and translucent. Add the garlic and cook for a further 45 seconds.
- Return the beef to the wok along with the Beijing beef sauce. Mix well and cook for 1–2 minutes, or until the sauce has thickened and coats the beef and vegetables. Remove from the heat.
- Rinse the jasmine rice, then add to a saucepan with the chicken stock and a pinch of salt (optional). Bring to a boil, reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat, leave covered for 4 minutes, then fluff with a fork.
- Divide the rice and Beijing beef between 5 x 750ml containers, either side by side or with the beef spooned directly over the rice. Garnish with spring onion and sesame seeds.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Beijing Beef Stir Fry Storage Instructions
Portion into 750ml Luvele Vaccum Seal Meal Prep Containers and store in the fridge for 3-4 days. For more extended storage, freeze for up to 3 months.
Beijing Beef Stir Fry Reheating Instructions
Microwave on high for 2–3 minutes, stirring halfway through. If frozen, thaw in the fridge overnight before reheating. Reheat on the stovetop over medium heat for the best texture. If doing it on the stovetop, you may want to separate the rice to avoid it being mixed together.
Watch How To Make The Recipe
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